Anna N

Hope they sell like hotcakes!

Member @Alleguedemakes the best. I see he took some down with him to Las Vegas to share with Chocdoc. I am so jealous.

Chicken and cheese quesadillas but the highlight was the salsa. Salsa. I added it to my shopping cart on a whim when I placed my grocery order intending to use it as a shortcut shakshuka base. It should come with a padlock so I don’t stand in front of the fridge just spooning it into my mouth. 😂

The last of my pork chop well seasoned with Timur pepper and served on toasted rye bread. One pork chop = three meals.

Is nothing sacred anymore? Pumpkin spice flavoured Spam.

But, but, but you can’t have a hot sandwich without peas. I’m sorry you don’t like them and I’m sorry you’re hungry but I think the best part of it are the peas. Well those and the gravy.

Sometimes the only way to deal with temptation is to give in to it. All the photographs in recent weeks of hot sandwiches wore down my resistance. Hot chicken sandwich with meat from a Costco rotisserie chicken and what my family calls “chip truck gravy”. It is made from a mix also sold by Costco and I believe it is called Trio. It’s been a long time since I’ve bought any. There was plenty in a mason jar In my cabinet. I always add a little cream to it and if I’m lucky enough to have a bottle of brandy in the house, a splash or two of that. Probably not authentic diner food by then!

Turophiles ( I had to look it up) will probably be horrified. I had some Ossau-Iraty that was beginning to dry out and rather than waste it I melted it onto a toasted English muffin. And luxurious it was.

Cannot do the black beans but the rest looks delightful and I thought your pita was a mushroom cap.😂

No names, no pack drill.

The piece of which we speak.

Be still my heart.

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Chicken Maryland (thigh and drumstick) from a Costco rotisserie chicken, and a cob of corn with butter and salt.

I intentionally left some of the pork chop that was dinner yesterday evening. I knew I didn’t need all that meat in one meal and that planned-overs would be really good for lunch. So here we have two small pieces of toasted rye bread with sliced pork chop and lingonberry sauce. And there is at least one more pork sandwich in my future.

Life is good.

Sous vide pork chop 60°C times 90 minutes – – perfect. Green beans sous vide 83°C times 60 minutes - - not so good. They were simply too squeaky green for my taste. Not quite sure why I persist in trying to sous vide vegetables because most of them don’t do well. Lingonberry sauce on the side.

Really? I thought that was the one we called the pope’s nose.

A most unexpected but wildly appreciated gift. This pork chop is currently being gently massaged by my Joule at 60°C. I really debated temperature and did a fair bit of reading around what everyone else was doing. I need to keep better records to know what I like. Anyway I will let my circulator do its thing for 90 minutes and we will see later today whether I like 60° or not.

Don’t know what possessed me to think I could eat a big breakfast this morning. I was haunted by the half tomato that I didn’t use last night so decided that I would have a fry up. I managed to eat it all but one sausage and it will find its way into something in the next day or two.

Perhaps @Kerry Beal would be able to point you to a source,

Kerry noticed the shape of the glass long before I did. My eyesight is such that when I put my hand around the glass I was stunned to discover its shape. I just loved it because if you’re a klutz like me then stemless wine glasses make a lot of sense.

I love my donabe which was a Christmas gift. Donabe weather is just around the corner. I know I have posted some of the dishes I made in this. I love that it is induction compatible since my range is induction. Here is one.

I was given some lovely field tomatoes and while a BLT would have perhaps showcased them perfectly, I have no bacon and no lettuce! Since I had enjoyed a generous lunch, this preparation worked just fine. The tomatoes were generously salted, drizzled with some balsamic vinegar (not the kind that sends your bank manager scrambling to check your credit rating but a little bit up from super market brands) and then I scattered some wood -oven-smoked salami chips over them.

So it is going to be very difficult to do justice to our lunch today. We sat at my house for a while feeding kittens and discussing where we might like to eat. We finally agreed that we would go back to the little Egyptian restaurant that we had visited in the winter time. You might remember the one where we watched a man herd the geese. I thought the liver I was served there was the most amazing dish that I had had that included liver. And as Kerry pointed out, there would be lots of leftovers. So we headed down towards the Lakeshore in Brontë. Disappointment. The restaurant was closed and appeared to be padlocked. There were utility bills stuck into the door handle. Darn it was such a nice little restaurant. But that left us in downtown Brontë which has become incredibly gentrified in the last few years. WASP Heaven you might say! But as we were trying to escape the parking lot that we found ourselves in, we saw a parking spot first and the restaurant second and I’m not sure which of these two made our decision. But there it was — a restaurant we’ve never heard of before called La Parisienne Creperie. Since we have never been to a creperie before and since we like to bring you something new we decided to give it a try. To call the space intimate would be somewhat of an understatement. When the server, built like a rail, was passing a dish to the table next to us. we had a much too much close up of his shapely derrière. (I may be old but I’m not dead.) The walls were decorated with dozens of French movie posters, French views, French tourist attractions etc. etc. The tables were occupied by obviously retired, wealthy, educated WASPS. Kerry was able to discern that the table next to us was occupied by two couples. The husband of one couple was a doctor and of the other couple was a university professor. Kerry had black tea with milk. If you look carefully you can get an idea of how close the tables are to one another! I had a small glass of the Sauvignon Blanc. Just look at that glass. Is it not amazing? Kerry ordered the chicken crêpe And I ordered the mushroom crêpe. The oh so slim server, I believe one of the owners, seemed particularly French as he announc d the menu offerings and placed them in front of us. The food was good and the ambiance inviting if not perhaps a little over the top in terms of its attempt to suggest a French bistro. However, while French women may not get fat, denizens of Brontë and surrounds do, and it was beyond amusing to see these very ample guests being seated in this very small space on these absolutely inadequate chairs! I’m sorry but we had such a great time but I’m just not communicating that at all. Perhaps it was a case of “you had to be there”. I still cannot completely wipe the smile from my face that’s how much I enjoyed myself.